You know when your baking is a success when it’s into your child’s mouth before it has even cooled. The combination of chocolate and banana is always a winner in my eyes.
A bonus with this treat is that it will provide your child with magnesium, potassium, omega 3 and retinol. I always choose to use grass fed butter as it contains approximately 26% more anti-inflammatory omega 3’s than regular butter. These are all great nutrients to help to feed our children’s growing bodies and brains.
When it tastes this good, those hidden nutrients are just a bonus…
Getting into the kitchen and cooking your own food is one of the best things you can do for your family’s health and it’s such a privilege too. Happy cooking!!
Choc Swirl Banana Cake
- Blender or Thermomix
- 2 ripe bananas
- 2 organic eggs
- 125g grass fed butter you can use coconut oil too
- 1/2 cup honey
- 1 cup spelt or buckwheat flour
- 1/2 cup tapioca flour
- 1 tsp vanilla paste
- 1/4 cup almond milk or other milk of choice
- 1/2 cup dark chocolate, chopped into small pieces or dark chocolate buds
- 1/2 tsp aluminium free baking powder
- Pre-heat your oven to 180 degrees C.
- Melt your butter in a small saucepan on low heat.
- In a blender add the bananas, honey, eggs, vanilla and melted butter. Blend until smooth and creamy.
- In a large bowl add flours, baking soda and wet mixture. Mix well.
- Pour into a lined cake or slice tin. I used an 18cm x 28cm rectangle tin.
- On low, melt your chocolate. I do this by placing the chocolate into a bowl and sitting it on top of a saucepan of boiling water. Mixing as it melts.
- Spoon the melted chocolate over the cake mixture in blobs and then use a knife to swirl it through to make a nice pattern on top.
- Bake until it is golden brown. Depending on what flour you use, 30-40 minutes.